Cheese doesn’t have to be strong to have bags of flavour. Tomme des Pyrenees is definitely at the mild end of the scale, but nevertheless is well worth sinking your teeth into if you like a good hit of taste in your cheese. It’s salty, earthy and buttery, with just a touch of yoghurt sourness.
Wrapped in distinctive black wax, this tomme is soft and elasticy and makes a good change from a mild cheddar.
What with? Not many people will say no to a good wedge of Tomme des Pyrenees melting into a big beefy burger. Nice with a Macon Village Blanc or Rouge and a good honest cheese board chutney.
Already known outside Switzerland in the 14th century, Gruyère is possibly the most popular Swiss cheese to date – loved for its distinctly nutty flavour and smooth and firm texture. The pine wood frames the cheeses are maturing on for up to 12 months contribute to its fine aroma and are indicative of an incredibly elaborate […]